Balsamic Mushroom Burger
These savory balsamic-glazed portobello burgers deliver restaurant-quality flavor with just a few simple ingredients. Marinated in aromatic herbs and tangy balsamic vinegar, these juicy mushroom caps make the perfect meat-free burger that satisfies even the most devoted carnivores.
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Servings: 4
Calories: 95kcal
Ingredients
- 4 Portobello mushrooms
- ¼ cup balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon minced garlic
- 1 teaspoon dried basil
- 1 teaspoon dried oregano optional
- Salt and pepper to taste
Instructions
- Whisk together balsamic vinegar, olive oil, garlic, basil, oregano (if using), salt, and pepper in a shallow dish.
- Place mushroom caps in the marinade and let sit for 15 minutes, flipping and basting once halfway through.
- Preheat grill to medium-high heat.
- Cook marinated mushrooms on the grill for about 5 minutes per side, until tender and grill marks appear.
- Assemble burgers with your preferred toppings and serve immediately.
Notes
Remove mushroom stems and scrape out dark gills with a spoon for better texture
Fresh herbs can be substituted for dried - use 1 tablespoon fresh basil and oregano
Pan-frying works as an alternative to grilling - cook in a hot skillet for same timing
Make-ahead option: marinate mushrooms up to 4 hours in refrigerator for deeper flavor
Try topping with fresh mozzarella, arugula, and roasted red peppers for extra flavor
Mushrooms can be stored in marinade for up to 24 hours before cooking
Nutrition
Calories: 95kcal | Carbohydrates: 8g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 148mg | Potassium: 485mg | Fiber: 2g | Sugar: 6g